Triple-Pepper Steamed Halibut

Becky Luigart-Stayner; Cindy Barr

This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits.

Yield: 6 servings (serving size: 1 fillet and 3/4 cup bell pepper mixture)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 24%
  • Fat: 7.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 38.1g
  • Carbohydrate: 18.8g
  • Fiber: 4.8g
  • Cholesterol: 54mg
  • Iron: 2.7mg
  • Sodium: 394mg
  • Calcium: 127mg


  • 1 1/2 tablespoons olive oil
  • 4 cups vertically sliced yellow onion
  • 2 1/2 cups (1/2-inch) strips red bell pepper (about 2 large)
  • 2 1/2 cups (1/2-inch) strips yellow bell pepper (about 2 large)
  • 2 1/2 cups (1/2-inch) strips orange bell pepper (about 2 large)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 6 (6-ounce) halibut fillets


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender. Stir in wine, basil, and oregano; cook 1 minute. Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture. Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Triple-Pepper Steamed Halibut Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy